I have been known to put an segmented onion in the pan under whatever needs the gravy during roasting then make up gravy in the same way I would a roast. I got some of those knorr gravy pots free with my shopping the other week, have tried one and found it a little unsatisfactory.

Would also be open to lazy easy ideas. If I start from scratch with a roux and stock I end up with an unappetising pale sludge that tastes ok but looks grim.

If I haven't saved any from the weekend I use instant. But my favourite instant gravies are the ones that are actually ready done in packets, not the granules. They are win-win as you can generally microwave them in a packet so don't even have to make them up in a jug! I much prefer home made but if in going to use ready made I go the whole hog..

Slice 2 onions finelySoften in 2 tablespoons of fat/oil for 10 minsAdd 1 teaspoon of sugar and let them caramelise for a few minsStir in 4 teaspoons of plain flour then add 500ml meat stock slowly, stirring all the timeAllow to boil and add a dash of red wine to tasteLet it simmer and thicken up for 10/15 mins or until desired consistency

My DP has stumbled across a recipe that makes a nice gravy with mushrooms - ideal with meat or veggie meals. I try and freeze leftovers, but DP does most of the cooking and turns his nose up at instant! (I'll eat it though)

I usually try to fry some onions in the pan I've used for the meat/sausages/whatever. Then I add bisto - at least with the onions, pan scrapings etc, it tastes a little less bisto-like & more like gravy I make for a full roast.

not tried it myself yet but DM informed me recently that she now swears by chucking a knorr stock pot (as seen on the cringy adverts) and a splash of whatever booze she is drinking at the time in with whatever she is cooking that requires gravy mid week. DM is unfortunately usually right about these things.

DM also makes stupendously good gravy from scratch at the weekends with the roast and therefore also is considered to have high gravy standards.

What does everyone do when they make real gravy, I only started eating meat a year ago and I think I must be missing something as I don't find making gravy it to be a big job. It takes me no more than 5 mins - while the meat is resting, I follow HFH approach, make it in the roasting tin and just add stuff to taste, then strain through a sieve. Now I'm wondering if I am doing something wrong - I have never had anyone else's gravy including Bisto before!